The staff at HotOperator does a lot of business coaching for small and medium sized restaurant operators nationwide. Recently the co owners of The Land Runu Steakhouse in Enid Oklahoma called and asked for advice. Since we have worked with this business for more than a decade, we listened and then offered advice.
Fahim decided to place his entire franchise marketing in the hands of HotOperator. He said: “HotOperator has done such excellent work so far, I decided to work with them on my entire program.”
Peter Pappas, owner of Baldinos restaurant in Fayetteville North Carolina has moved his advertising, marketing support and social media to HotOperator to increase foot traffic and at the same time, get a higher ‘sandwich profit contribution’ from each sale.
Have you ever wondered how to tell if a restaurant menu is well design-engineered? Here's how to tell if a restaurant menu is well design-engineered. There are four things to look for. Positioning, Product Highlighting, Mental Anchoring, and Strategic Pricing. A well...
A problem that most restaurant operators worry about most is: how to reduce food and supply costs in restaurants. This has been and always will be an issue for most restaurants because they are always purchasing products. And because of the volume of their purchases, it is very difficult to keep track of everything they are buying.
A lot of distributors claim to be menu design experts, but are they really? A lot of robotic, build your own menu design websites claim to offer a great menu at a lower cost. But at what price in lost opportunities for your business? Here are seven rules to follow...
Menu design and menu engineering go together, but they are not the same thing. Menu engineering is the science behind how consumers engage with a menu, and design is the art behind the menu making it pretty to look at. When a guest picks up a menu, we want them to get a great first impression, and it’s the professional design that will offer that first impression.
We get calls from restaurant operators all the time. When we tell them we can’t help them until they get me three basic pieces of information, about half of them never call again. That’s even after we explain what a restaurant menu matrix is, why you need one, and why it’s important.
Social media for restaurants is much more valuable than most restaurant operators realize. Most operators struggle with keeping up with their social media marketing. They get busy with other things, and it can be difficult to know what to do and how to do it. Here are the HotOperator restaurant social media 7 keys to success.
“Sell” it – “Put it in the window” or “We only have two orders left, push it.”
HotOperator is a dynamic foodservice marketing company specializing in growing restaurants. This is our blog. The blog posts you read here will help you push your sales and customer service to new levels. When the little window pops up, sign up so you’re the first to know when new information is available.
“If you sell food to humans on planet earth, we can help you.” -Mark Laux, Managing Partner, HotOperator